Ingredients
- 1 tbsp olive oil
- 1 large onion, sliced
- 1 large garlic clove, crushed
- A large bunch of parsley, roughly chopped
- A large bunch of coriander, roughly chopped
- 2 tsp paprika
- 1 tsp cinnamon
- 3 tbsp tomato puree
- 1 tbsp flour
- 1 x 400g tin chopped tomatoes
- 1 x 250g pouch of Merchant Gourmet Persian-Style Quinoa & Lentils
- 2 spring onions, thinly sliced
- A small handful of dill, chopped
- 1 lemon
Instructions
- Heat the oil in a pan and cook the onion with a pinch of salt until soft and caramelised. Add the garlic and fry until fragrant.
- Stir through the roughly chopped herbs and cook until wilted. Add the paprika, cinnamon and tomato puree and cook gently for 1 minute.
- Stir in the flour, then add the tinned tomatoes and a tin of water. Combine and bring to a light simmer, until thick.
- Add the Persian-Style Quinoa, heat through and season well.
- Serve topped with a handful of chopped spring onions, dill and a squeeze of lemon.
